I have a thing for mini stacked cakes. I started watching a (very cheesy!) show called Sweet Genius, and people on that show did this crazy stacked mini-cakes thing, and I loved it!

Therefore, I wanted to do it!

It's (obviously) a little more time-intensive than one big cake, but the end result is really darling, and seems a little more special. Plus, there's the scrap cake bits you get to eat as you go, so....right?

A cookie cutter of your choice. It can be almost any shape-as long as it doesn't have any narrow spots where cake would not stay together. You could use a thin rimmed wine glass for a circle if you needed.

One canister store bought icing, or a simple homemade buttercream (like this one)

Cupcake liners (it can help finish off the presentation if you are bringing these somewhere).

Topping of choice. You can use a sliced strawberry, a few blueberries, a quartered cookie, a few sprinkles, whatever you want!

Method:

Preheat oven to 350 degrees F

Prepare a large cookie sheet by lining with parchment paper (with extra overhang), and greasing slightly

Prepare cake as directed, then pour batter into prepared cookie sheet

Bake for 9-10 minutes, until the top of the cake is all dry bubbles

Let cool completely, then using the parchment overhang "handles", gently (carefully!) lift the cake out of the cookie sheet, and set onto the counter (you could leave it in your cookie sheet if you wanted, but I didn't want to risk scratching the bakeware)

Using a cookie cutter, cut out enough shapes to take up as much of the cake as possible

Gently remove the "scrap" cake (I keep mine in the freezer for future cake ball or trifle making use....or eat it as I work....)

From here, just decide how many mini cakes you want to make, and how many layers

8. Set out as many muffin liners as you need cakes, and place one cake into each liner (if you opt out of using liners, simply place the mini cakes onto the plate you plan to serve on).

9. Pipe icing onto a cake, and top with another cake

10. Continue until you have as many layers as you want, and finish with icing and a topper

The cake poured into the cookie sheet, then out of the oven, with all it's tiny bubbles (so you know it's done).

I made the mini heart shaped cakes for Valentines day, and the kids loved them!

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Welcome To Bushel &A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my​ 3 amazing kids! Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : ) Read more about me by clicking here!